Beverage cup with nucleation sites

ABSTRACT

A cup for containing therein a carbonated beverage is provided, comprising a smooth interior surface having distinct upper and lower portions. The interior surface is provided with one or more nucleation sites defining a predetermined total nucleation area and comprising an uppermost nucleation zone disposed on the upper portion of the interior surface, and a lowermost nucleation zone disposed on the lower portion of the interior surface. The lowermost nucleation zone comprises at least a quarter of the total nucleation area, and the lower portion does not extend above the lowermost third of the height of the cup.

FIELD OF THE INVENTION

The presently disclosed subject matter relates to beverage cups, inparticular those designed for use with carbonated beverages.

BACKGROUND

Carbonated beverages, such as beer, ale, stout, etc., are oftenconsidered to be more enjoyable when infused with a certain degree ofeffervescence, i.e., carbonation or bubbliness. Besides theeffervescence of the beverage itself, this quality may be judged by thepresence and/or size of a layer of foam, also called a “head,” on top ofthe beverage as it sits in a cup. A beverage with a suitable head may beassumed to have a correspondingly good level of effervescence. Acarbonated beverage which lacks effervescence, i.e., which is “flat,”typically lacks this head, and is considered by many to be lessenjoyable. This flatness may be due to an unsuitable fermentationprocess, lack of freshness, or a beverage which has been exposed to theair for too long a period, which resulted in a loss of most or all ofits dissolved carbon dioxide.

It is known to provide a cup having a smooth interior surface, and anucleation site which encourages the development of bubbles, leading toa fizzier beverage, and a pleasing head. These nucleation sites comprisea rough surface and/or points, on which bubbles form more easily,resulting in a beverage with increased effervescence. The parameters ofthe nucleation site, for example its size, is determined experimentallyfor a particular beverage. A larger nucleation site results in a fasterrelease of bubbles. However, if the nucleation site is too large, carbondioxide is released too rapidly, and the beverage may become prematurelyflat.

SUMMARY

According to one aspect of the presently disclosed subject matter, thereis provided a cup for containing therein a carbonated beverage, the cupcomprising a smooth interior surface having distinct upper and lowerportions, the interior surface being provided with one or morenucleation sites defining a predetermined total nucleation area andcomprising an uppermost nucleation zone (which is disposed at a highervertical position than all other nucleation zones which constitute thenucleation sites) disposed on the upper portion of the interior surface,and a lowermost nucleation zone (which is disposed at a lower verticalposition than all other nucleation zones which constitute the nucleationsites) disposed on the lower portion of the interior surface, whereinthe lowermost nucleation zone comprises at least a quarter of the totalnucleation area, and the lower portion does not extend above thelowermost third of the height of the cup.

It will be appreciated that herein the specification and claims, termsrelating to vertical direction, such as “up,” “down,” “upper,” “lower,”etc., and related terms, refer to the cup when resting on a surface,with its base disposed substantially directly below the rim of the cup(for example as described below with reference to FIG. 1).

The interior surface may further comprise a substantially horizontalbase portion (which constitutes a portion of the lower portion), atleast a portion of the lowermost nucleation zone being disposed on thebase portion.

The uppermost nucleation zone may be vertically spaced from thelowermost nucleation zone by a distance not less than about one third ofthe total height of the interior surface.

The upper portion of the interior surface may constitute the upper halfof the height of the cup, with the uppermost nucleation zone comprisingat least a quarter of the total nucleation area.

The uppermost nucleation zone may comprise a percentage of the totalnucleation area substantially equal to the percentage of cup volumedefined by the upper portion of the interior surface.

The uppermost nucleation zone may be formed as a substantiallyhorizontal ring.

At least one of the nucleation sites may constitute at least a portionof a logo.

The one or more nucleation sites may be substantially contiguous.

At least some of the one or more nucleation sites may be separated fromone another by smooth areas of the inner surface.

At least a portion of the nucleation sites may be etched onto theinterior surface. The etching may be performed by a laser.

At least some of the nucleation sites may comprise an element applied tothe interior surface. The element may comprise an enamel, for examplebeing made of enamel.

At least some of the nucleation sites may comprise a plurality ofnon-smooth areas separated by smooth areas. It will be appreciated thatherein the specification and claims, the terms “rough” and “non-smooth”are used interchangeably.

At least some of the nucleation sites may be constituted by a continuousnon-smooth area.

The cup may be made of glass.

At least one parameter of the nucleation sites is configured to optimizea characteristic of a predetermined beverage when contained within thecup. The characteristic may be related to the rate of formation ofbubbles from gas dissolved within the beverage. The parameter maycomprise the total nucleation area.

BRIEF DESCRIPTION OF THE DRAWINGS

In order to understand the invention and to see how it may be carriedout in practice, an embodiment will now be described, by way of anon-limiting example only, with reference to the accompanying drawings,in which:

FIG. 1 is a side view of a cup according to one example of the presentlydisclosed subject matter;

FIG. 2 is a closeup view of an example of a nucleation site of the cupillustrated in FIG. 1;

FIG. 3 is a perspective view of an external element constituting part ofanother example of a nucleation site of the cup illustrated in FIG. 1;and

FIG. 4 is a side view of another example of a cup according to thepresently disclosed subject matter.

DETAILED DESCRIPTION OF EMBODIMENTS

As illustrated in FIG. 1, there is provided a cup, which is generallyindicated at 10. The cup 10 may be made of glass, plastic, or any othersmooth material. It comprises sidewalls 12 and a base 14 at a lower endthereof, and an rim 16 at an upper end thereof, defining an opening 18.The sidewalls 12 and base 14 define therewithin an smooth interiorsurface 20, which is characterized by a vertical height h, and whichdefines a cavity 22 for receipt therein of a beverage.

It will be appreciated that while the cup 10 illustrated in FIG. 1 issubstantially cylindrical, the presently disclosed subject matterapplies as well to any shaped cup, including those which are rounded,those having a stem, etc., without departing from the scope of thereof,mutatis mutandis.

The interior surface 20 is provided with one or more nucleation sites 24(in the presently disclosure and accompanying drawings, referencenumeral 24 may be used to refer collectively to reference numerals 24 aand 24 b, which will be introduced later), configured to accelerate therelease of carbon dioxide dissolved within the beverage to producebubbles, e.g., by providing an area which is more suited therefor thanis the smooth interior surface 20. The nucleation sites 24 may compriserough areas and/or sharp corners extending into the cavity 22 of theglass. According to some examples, a continuous rough constitutes anentire nucleation site 24. According to other examples, such as isillustrated in FIG. 2, the rough area comprises a plurality of smallerrough areas 26, such as dots, etc., separated from one another by smoothareas (not indicated for clarity, but visible between rough areas 26),for example of the interior surface 20.

The nucleation sites 24 may be of any suitable design. According to someexamples, one or more of them may be provided as a ring about thecircumference of the interior surface 20. According to other examples,one or more of the nucleation sites 24 may constitute a logo or aportion thereof.

The nucleation sites 24 may be made by any suitable method. For example,a laser may be used to etch them into the interior surface 20, forexample as is known in the art. Alternatively, as illustrated in FIG. 3,the nucleation sites 24 may comprise an external element 30 formed withone or more rough areas 28, for example as described above, and appliedto the interior surface 20. The external element 30 may be made of anysuitable material, such as an enamel, as is known in the art. The cup 10may comprise nucleation sites made of different methods, for examplesome being etched into the interior 20, and some comprising an externalelement 30, as described above.

The nucleation sites 24 define a total nucleation area. This area istypically determined based on the effect on a beverage within the cup10, fully filled. For example, it may be established experimentally thata given surface area of the nucleation sites 24 produces bubbles at arate which optimally enhances the experience of consuming a givenbeverage (e.g., beer, lager, ale, etc.), for example by maintaining adesired amount of foam or froth (often referred to as a “head”) on thetop surface of the beverage when within the cup 10, and/or bymaintaining a suitable level of effervescence (“fizziness”) within thebeverage during consumption. This optimization takes into account notonly a rate of bubble production which is sufficient to maintain adesired head and/or fizziness, but also a rate which is not so high asto too rapidly release the amount of carbon dioxide dissolved within thebeverage, leading to a beverage which is loses its carbonation(sometimes referred to as “flat”) prematurely.

The nucleation sites 24 are distributed such that an uppermostnucleation zone 24 a (i.e., that portion of the nucleation sites 24which is located highest along the height h of the interior surface 20)and a lowermost nucleation zone 24 b (i.e., that portion of thenucleation sites 24 which is located lowest along the height h of theinterior surface) are vertically spaced from each other. For example,the uppermost nucleation zone 24 a may be disposed on an upper portion20 a of the interior surface 20, while the lowermost nucleation zone 24b is disposed on a lower portion 20 b, distinct from and disposed belowthe upper portion 20 a, of the interior surface. The upper portion 20 amay comprise at least the uppermost third of the interior surface 20,for example measured along its height, while the lower portion 20 b maycomprise at least the lowermost third of the interior surface 20.

Accordingly, when the cup 10 is full with the beverage, all of thenucleation sites 24 are active (i.e., in contact with the beverage,thereby producing bubbles). When enough of the beverage has beenconsumed that at least the uppermost nucleation zones 24 a are above thelevel of the beverage, for example when the cup 10 is at rest on asurface, fewer of the nucleation sites are active, thereby reducing thetotal amount of bubbles produced. This results in a dynamic nucleation,wherein the rate of nucleation is lower when the cup 10 contains less ofthe beverage, thereby mitigating the potential increase in theproportion of the nucleation rate when compared to the amount ofbeverage in the cup.

According to some examples, at least some of the lowermost nucleationzones 24 b are disposed on the portion of the interior surface 20defined by the base 14, i.e., below the cavity 22.

According to other example, the uppermost and lowermost nucleation zones24 a, 24 b are spaced from each other by a distance which is at leastabout one third of the height h of the interior surface 20.

According to further examples, the upper portion 20 a of the interiorsurface 20 constitutes about half of height h thereof, with each of theuppermost and lowermost nucleation zones 24 a, 24 b comprising at leasta quarter of the total nucleation area.

According to still further example, the upper portion 20 a of theinterior surface 20 constitutes about half of height h thereof, and theupper nucleation site 24 a comprises a percentage of the totalnucleation area which is substantially equal to the percentage of thevolume of the cavity 22 which is defined by the upper portion 20 a. (Itwill be appreciated that in this connection, one having skill in the artwill readily appreciate the range encompassed by “substantially equal.”For example, it may include a variation of up to about 20%.) It has beenfound that some drinkers consume the amount of beverage contained withinthe upper half of the height h of the interior surface 20 with theinitial quaff, i.e., before the cup 10 is set down. Accordingly, thisexample provides for keeping an amount of active nucleation sites 24proportional to the amount of beverage which remains after the firstquaff thereof.

According to a modification of the above example, the total nucleationarea may be determined based on a volume of beverage which fills abouthalf of the height h of the cavity 22. This may be useful, for example,in situations wherein the typical drinker immediately consumes theamount of beverage contained within the upper half of the height h, andthere is little time for nucleation to have a significant effect beforethe first quaff. Accordingly, the uppermost nucleation zone 24 a may belocated at or slightly below the midpoint of the height h of theinterior surface, for example as illustrated in FIG. 4.

According to still further examples, all of the nucleation sites 24 arecontiguous. For example, the nucleation sites 24 may be providedspanning a large portion of the height h of the interior surface 20, anddesigned such that the distribution thereof along the height providesfor dynamic nucleation which is closely tailored to the amount ofbeverage within the cup 10, irrespective of drinking habits. Forexample, the nucleation sites 24 may form a single strip (notillustrated) along the interior surface 20, such that the amount ofactive nucleation sites is exactly proportional to the amount of liquidin the cup 10.

It will be appreciated that the above examples are non-limiting, and arenot exclusive, i.e., the cup 10 may be provided according to two or moreof the above examples in combination, and/or may be provided accordingto examples not explicitly disclosed herein.

It will be further appreciated that the scope encompassed by approximateand/or subjective terms as used herein, such as “about” and“substantially,” will be well understood by those having skill in theart. As the determination of parameters of nucleation sites, for examplethe total nucleation area, placement thereof, etc., is often doneexperimentally, and the distribution thereof according to the presentlydisclosed subject matter is configured to match expected behavior, somevariation is possible without materially affecting the operation of thecup 10. Accordingly, one skilled in the art will readily be able tounderstand the metes and bounds of the description and the appendedclaims which are modified by approximating language.

Those skilled in the art to which this invention pertains will readilyappreciate that numerous changes, variations and modifications can bemade without departing from the scope of the invention mutatis mutandis.

1. A cup for containing therein a carbonated beverage, the cupcomprising: a smooth interior surface having distinct upper and lowerportions, said smooth interior surface being provided with one or morenucleation sites defining a predetermined total nucleation area andcomprising an uppermost nucleation zone disposed on said upper portionof the smooth interior surface, and a lowermost nucleation zone disposedon said lower portion of the smooth interior surface, wherein thelowermost nucleation zone comprises at least a quarter of the totalnucleation area, and said lower portion does not extend above thelowermost third of the height of the cup.
 2. The cup according to claim1, said smooth interior surface further comprises a substantiallyhorizontal base portion, at least a portion of said lowermost nucleationzone being disposed on said base portion.
 3. The cup according to claim1, wherein said uppermost nucleation zone is vertically spaced from saidlowermost nucleation zone by a distance not less than about one third ofthe total height of the smooth interior surface.
 4. The cup according toclaim 1, wherein the upper portion of the smooth interior surfaceconstitutes the upper half of the height of the cup, and the uppermostnucleation zone comprises at least a quarter of the total nucleationarea.
 5. The cup according to claim 4, wherein the uppermost nucleationzone comprises a percentage of the total nucleation area substantiallyequal to the percentage of cup volume defined by said upper portion ofthe smooth interior surface.
 6. The cup according to claim 1, whereinsaid uppermost nucleation zone is formed as a substantially horizontalring.
 7. The cup according to claim 1, wherein at least one of saidnucleation sites constitutes at least a portion of a logo.
 8. The cupaccording to claim 1, wherein said one or more nucleation sites aresubstantially contiguous.
 9. The cup according to claim 1, wherein saidat least some of said one or more nucleation sites are separated fromone another by a smooth area of the smooth inner surface.
 10. The cupaccording to claim 1, wherein at least a portion of said nucleationsites are etched onto said smooth interior surface.
 11. The cupaccording to claim 10, wherein the etching is performed by a laser. 12.The cup according to claim 1, wherein at least a portion of saidnucleation sites comprises an element applied to said smooth interiorsurface.
 13. The cup according to claim 12, wherein said elementcomprises an enamel.
 14. The cup according to claim 1, wherein at leastsome of said nucleation sites comprise a plurality of non-smooth areasseparated by smooth areas.
 15. The cup according to claim 1, wherein atleast some of said nucleation sites are constituted by a continuousnon-smooth area.
 16. The cup according to claim 1, being made of glass.17. The cup according to claim 1, wherein at least one parameter of thenucleation sites is configured to optimize a characteristic of apredetermined beverage when contained within said cup.
 18. The cupaccording to claim 17, wherein said characteristic is related to therate of formation of bubbles from gas dissolved within said beverage.19. The cup according to claim 17, wherein said parameter comprises saidtotal nucleation area.